NOT SO CHILI

HOMEMADE CHILI

Prior to meeting Karl, I barely ever made chili. It was one of those dishes that never appealed to me. Over the last 10 years, I have made chili countless times knowing how it was a staple in his house growing up. After researching, testing, and trying different ways of making it, I have created a way that makes his dad come back for more (and that is no easy task). Karl comes from a family of hunters, so his dad loves a great bowl of venison chili. I was given the challenge early on how to make a bowl his dad would like, but also create a bowl I would like without being turned off. Venison is a very lean meat and healthy with little to no fat in the meat. It can be a bit gamy, but I promise if you try my venison chili, you won’t even know the difference from chili made with ground meat. I am also adding my ground turkey recipe here for you too.

It is all about doing it in steps and following the steps in the instructions. Side note: in the video I flipped two steps by accident. I used to add the liquid first and then the meat, but now I prefer to cook the meat before adding the liquid (cooking with kids, filming yourself, and trying to remember it all sometimes goes array), so please following the recipe written when to add the meat and liquid (stock and or beer).

While making chili over the years, I have found mixing my own spices is far better than putting in one of those pre-made spice packets. Also, I LOVE using beer as the so called stock over beef or chicken. I swear it swings the texture of the chili to more of a creamy texture.  In addition, balancing the amount of liquid to meat is extremely important. You don’t want too much liquid in the spoon, and you don’t want all meat and beans either. I feel the balance in every spoonful should be equal. This is key to a great bowl of chili along with the toppings! Chili is such a heavy meal, that I found just a squeeze of fresh lime before serving a bowl freshens it up with the perfect final touch.  

With all my recipes (since I am not a professional) feel free to add or subtract anything you don’t like when it comes to flavors like spices or acid. Cooking is all about experimenting and having fun.

Recipe To Arrive Saturday Morning

RECIPE & INSTRUCTIONS

COURSE: Lunch & Dinner COOK TIME: 1+ Hour PREP TIME: 30 Min

INGREDIENTS:

  • 1 Tbsp. Olive Oil

  • 1.5 Cups Chopped Onions

  • 1 Cup Chopped Celery

  • 1.5 Cups Chopped Bell Peppers (red, orange, or yellow)

  • 4 Garlic Cloves Minced

  • 3 Tbsp. Chili Powder

  • 1 Tbsp. Ground Cumin

  • 1 Tbsp. Paprika

  • 1 Tbsp. Salt

  • ½ Tbsp. Black Pepper

  • 1 tsp. Jalapeño Pepper (more for spicy chili or mince on jalapeño pepper)

  • 1 Tbsp. Dried Oregano (for turkey chili only)

  • 2lb Meat (can be turkey, ground meat, or venison)

  • 1 to 1.5 Cups Of Beer (only for ground meat or venison chili)

  • ½ Cup Of Beer + 1 14.5oz Can Of Chicken Stock (only for turkey chili)

  • 1 15oz Can Of Tomato Sauce(for ground meat or venison chili only)

  • 1 28oz Can Of Diced Tomatoes

  • 1 15oz Can Of Black Beans

  • 1 15oz Can Of Red Kidney Beans 

  • 2 Bay Leaves

INGREDIENTS FOR TOPPING:

  • Sour Cream

  • Chopped Fresh Chives

  • Shredded Cheese (I like sharp cheddar)

  • Wedge Of Lime

  • Bread & Butter

SERVINGS:

  • 4-8 People

INSTRUCTIONS:

  • In a large stock pot, heat up olive oil and cook the onions and celery for 5 to 8 minutes or until the onions are translucent. Then add the bell peppers, and garlic. Stir and cook for a couple of minutes.

  • Add in your dry spices (I put them all in a small bowl first, then add at once) and mix well to coat all the veggies and garlic. Once you smell the aroma of the spices, add your meat. Cook until the meat is nice and brown and coated with the beautiful spices. 

  • Add the beer (only beer to the venison or any meat chili). For the turkey chili, add the beer and chicken stock. Stir well and let it simmer for 5 to 10 minutes. Keep stirring occasional so the bottom of the pan doesn’t burn. Once there is not much liquid left or it reduces a little, move onto the next step.

  • Add the beans (strained), and diced tomatoes. Also add a can of tomato sauce to the venison or ground meat chili. Stir well and finally add bay leaves. I like the chili to simmer with the cover off for at least an hour or more. You can serve when complete, or I like the serve it the next day when the flavor spike! 

  • It is optional, but I love to top my chili with a dollop of sour cream, shredded cheese, scallions, a wedge of lime, and buttered bread. The amounts are totally up to you! Be creative ☺

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Adam Joseph